Sometimes when it comes to baking you just have to cheat and crack out a box mix. The trouble with box mixes is that they ALWAYS taste better than anything I can come up with, no matter how fancy the ingredients. This time I was making a couple of batches to bring into work on Friday and just couldn’t be bothered faffing around sifting flour and making a mess – more of a weekend activity when patience levels are higher.
Anyway, if a box mix is good enough for The Londoner it’s good enough for me!
I’ve seen loads of creme egg brownies online lately and fancied giving it a go myself. Partly I was just curious to see what would actually happen to a creme egg during baking.
What I used to get 40 little brownies out of two batches:
- 2 Betty Crocker brownie box mixes, made according to instructions
- 20 mini eggs, halved
- About half of a 120g Milky Bar for drizzling
- 7 inch (18cm) square tin
The size was pretty perfect – about 3 bites big and a good size for sharing out.
Good luck little eggs…
Ok experiment results: the “creme” inside the eggs behaved strangely in the oven – first it puffed up in little domes, then it turned to a caramel coloured liquid, then it
Deploy emergency Milky Bar!
HOWEVER despite not being the prettiest, I think the burny-ness actually added a nice crunch to the brownies…
… well I didn’t get any complaints from the office! A definite winner.